Our government says that you should cook a whole chicken until the temperature measured in the thigh is 180Â°F (82Â°C). If you cook chicken pieces, the government says, the thigh, wings, and drumsticks should be 180Â°F, while the breast should reach 170Â°F (77Â°C).
It's made by cooking down the starch, and then acid and/or enzymes break the starch down even further. Maltodextrin is a white powder often used in processed foods as a thickener or a filler since it's fairly inexpensive, as well as in pharmaceuticals as a binding agent. You'll find it in canned fruits, snacks, cereal, desserts, instant pudding, sauces, and salad dressings.
First the facts: Maltodextrin comes from treated grain starch, primarily corn or rice starch. It can also come from wheat and potatoes, but is less common in the U.S. Hydrolyze this starch by adding some enzymes and acids, filter and purify it some more and you get either Maltodextrin, or Corn Syrup Solids.